Time and temperature are a second set of ingredients in making sourdough bread. I take it out on Thursday and feed it in the afternoon/evening, then I usually start to make the dough on Friday. And all those precious hours of preparing your sourdough can go wrong right here. Steaming an oven for bread: Having trouble with... Mexican buns aka coffee cookie buns aka rotiboy buns, Sourdough Honey Whole Wheat Multigrain Bread, ChocolateStout&FreshCherries&Hazelnut Levain, Turmeric, Cashews, and Carrot Sourdough (No-Knead version). From the picture, it seems that parts of the dough could use a bit more fermentation, but it is hard to say for sure. The dent you make will be permanent if the dough is overproofed. Under vs overproofed, you need to examine the crumb away from the large holes. Perform the fingertip test to make sure your dough is overproofed. The taste is good, but the inside is dense towards the bottom with big holes up top. Mine don't turn out like that all the time and yours is a beautiful lacy loaf! But I'd bet you should increase your bulking time, not decrease it. On the mixing, kneading, proofing, shaping, and baking of sourdough, I've heard that it's more of an art than a science. In poking test, we examine the dough resistance and elasticity by pressing into the dough and observing the reaction (see the photo below). Don’t slash it (it will turn your loaf into a popped balloon). What we end up having to do is buy in bulk from the representative of the mill. If you’re not sure of the timing, you can always heat your oven when you shape your dough. This video is for sourdough bread bakers and explores the complexities of underproofing and overproofing your dough. I have tried 75% hydration and it was ok. Writer, Designer, Creative, Sydney Sider. When it is very underproofed, only a very small percent of the things are ready to lift , so it doesn't go up very high. Sourdough recipes are more involved than regular bread recipes, that’s for sure. The taste and the texture are very good, not too sour but just what I am use to from a bakery, the crust also seems regular all around which is nice. I have had my dough both under-ripe and over-ripe in the first rise, before putting it in the fridge to proof. p.s. View Entire Discussion (8 Comments) More posts from the Sourdough community. If the crumb is very very dense and gummy it is underproofed. Hiya, i've been making sourdough for a few months and have definitely confised myself with the poke test, it can not have changed size AT ALL and then i poke it and the dough responds as if it is has proven - i.e. I am doing the fermentation in a large baking tray in the oven with the light on (with plastic wrap on top). But if you’re not using the refrigerator method, how can you tell when your sourdough loaf is ready to bake? Poke Test. If the indent springs back gently but not completely, your sourdough bread is ready to bake! I usually cut a round shape just so it's under the bread. Sourdough can take up to 24 hours to fully cool and come to room temperature. I thought I mention it as many bakeries retard at 5C and many home bakers have a cold fridge at 4C or 3C and with a bit of adjusting each bake you can find the perfect spot for your bulk, bench rest time and letting it rest before going into fridge. I will add this information to the article to help others as well. have you used Caputo Semola Rimacinata...I love that flour when I can get my hands on it here in UK...I don't know Le 5 Stagioni and must investigate.. No, I have never used any Semola flour. There are only 3 places you can buy Le 5 Stagioni in Rio and they sell for USD 3,55 a kilo. 25th: This loaf had 75% hydration and bulked for a total of 5h before going to the fridge for 19h30 before baking. Update : I took the dough out of the fridge and bake it 1 hour after instead of 1.30h/2h. Fingers crossed.... Kat. It takes some time to get the word out, and   the things that are doing the lifting can only stand in place for a certain amount of time, and when that time is up they go lie down. 'autotopsy' of loaves at various stages...and what signs to look for... https://www.seriouseats.com/2014/11/troubleshoot-bad-bread-messed-up-loaf.html, http://www.mydailysourdoughbread.com/recognize-3-early-warning-signs-underproofed-bread/. It’s actually super easy to tell when you loaf is ready to bake, but you need to have a few things ready to go at the same time your dough is. Proofing your sourdough or letting it rise the second time can be tricky. Some of the tests are not even possible at times, as the 'poke test' if you retard your proofing in the refrigerator and bake straight from the cold. Testing your sourdough Poke the dough lightly with your finger and take note of how the surface of the dough bounces back. As you can see on the photo above, it's lighter and very weird shape. You describe all the right steps and I would just check where potential lack of fermentation could arise? - Finally I am shaping it into a ball, I still have to get more experience on that but I manage to make a rough ball and I put it in my floured banneton and straigh to the fridge overnight. I refresh it again on Friday around lunch time and wait for it to double (I proof it in my oven with light on too), about 3 to 4 hour does the trick. Overall I am happy because it did rise more than my previous loaf, I even got a tiny tiny oven spring ear. After mixing before autolyse : 26.8After 3h autolyse and mixed with salt : 23.6, Dough resting after bulk (30min after the last fold) : 26.2Dough shaped and going to fridge : 25Fridge temp: 8 or 7. Testing your sourdough Poke the dough lightly with your finger and take note of how the surface of the dough bounces back. I was told it was underproofed, so my second go-around I increased bulk fermentation time and temperature (from 4 hours at 70F to 4 hours and 40 minutes at 73F) along with refrigerated proofing (from 12 hours to 18 hours), but the results were nearly identical. Cutting Your Sourdough Too Soon. 2. If it’s underproofed, not ready, the dough will look the same size and shape as when you put it in the fridge. If the first rise was done correctly, 10 hours in the fridge will be enough time for your loaf proof. Poke your finger into the dough about a half inch deep. So is the float test a good way to assess the rise of yeast dough or baking readiness of sourdough starter? If you are erring not by much, it is very hard to 'read your dough'. You need to time your oven to be ready when your dough is. The dent you make will be permanent if the dough is overproofed. share. There are many steps, and bakers … But it can also be due to the small "accident" that happen when I took it out of the banneton, it was very sticky. I performed a total of 4 folds during the bulk. This is quite the question because I do not know what is the temperature in the oven with the light on. This time I did two fold at 30min interval and 2 other at 1hour interval (4 fold in total). So we’re going to sort this out. 3. Your sourdough is the same. They don't even know what it is) cost me USD 10 a kilo. U mentioned that pocking method it’s irrelevant for cold proof ( refrigerator). I found the poking test – the resistance test to be most reliable indicator, it rarely gives underproofed breads. Want to learn about sourdough? Pre-heat your oven and baking vessels at least 45 minutes before your loaf is ready. Pay attention to how fast the dough springs back to fill in the indentation from your finger: The dough springs back fast and completely? When the opposite happens and it’s over ripe in the first rise (more than doubled) before putting it in the fridge, the dough has already reached its peak and… gone past it. It is not easy to find strong flours in Brazil. Thanks so much for asking. Guidance Tartine vs FWSY levain % and proof. You could take a chance—or you could do the poke test. The second one I did not find very helpul, so I'll comment more about the first link. It is a rather different loaf (tried one with 30% spelt, 20% semi-integral by Le 5 Stagioni, 10% whole wheat and 40% white bread flour), so I'm not sure what to expect. It would have been much better had he cut the loaf both ways and displayed them both. I keep notes of both times and temperatures of all my bakes. At this point I was doing the poke test and it was leaving a tiny dimple, so I put them in the fridge and cold proofed overnight for 12 hours. I will try 3hours bulk the same way and see how it goes and post result here :). Thank you. 2. - underfermented bread : the indent fills up quickly (the gluten strands are strong, but somehow not elastic … Hopefully some people can help me figure this out, I was considering reducing the fermentation time to 3h to see if it would make any difference, but I am open to any suggestion :). Will take 2-4 hours at room temperature (until the finger poke test is passed) Place shortly before the finger poke test passes in the freezer for 45 minutes to make scoring easier; Or - place for 1 hour at room temperature, then another 6-24 hours in the fridge. I am finding my white sourdough is still slightly underproofed. This will book like it’s being gently pulled apart on the surface and the loaf is starting to spread wide only, rather than high and all over. One very common test to judge the degree of final proof is the finger poke test: Use a wet finger to gently poke into you dough. I didn't take a photo of the 3rd fold but here is a photo after shaping in the banneton : Shaping felt better, it seems that it was holding it's shape more than my previous dough. and another lesson I learnt the hard way.....I totally appreciate what you say about flour and makes even a better baker for achieving 'magic' with the flour at hand...There are bakers from Brazil around on TFL...and have you seen Solano's posts? You have nothing to lose by baking it in a bread or cake tin to hold the shape. I did put flour in it, but the dough is so wet that everything was absorbed (it's crazy). If it’s been too long, you will notice the dough has grown quite large and the dough structure is starting to fall a little bit. ... First test loaf from the 55-gal barrel oven. Do you check temperature when you bulk? Properly fermented dough will not be sticky and you’ll be able to shape it easily. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Here is a picture of recent loaf, from Apr. It was a 72% hydration loaf (60g starter, 300g flour (plain flour & ww), 210g water & 6g salt). It doesn’t matter if your oven is hotter for longer, it will work in your favour for oven spring. The problem with these diagnoses is that the difference, most of the time, is subtle and it is hard to tell where the problem is. - During that period, I am mixing the flour and water to make about a 3hour autolyse so I can get some nice stretch with that wet dough later on (it does make a difference imo, I am passing the windowpane test with that), - Once that autolyse and starter rise done, I am mixing everything and leave it for about 30min, - Then adding the salt and usually I keep 25g of water from the 430g just to mix the salt properly to the dough, then wait about another 30min. Hello from Australia! It has no energy left for the oven and the bread structure has begun to disintegrate inside. However, make sure you don’t apply poking test soon after shaping, since it will not give you the right picture – so, combining poking test with volume should work. Some of the tests are not even possible at times, as the 'poke test' if you retard your proofing in the refrigerator and bake straight from the cold. This test can be done once the dough has had some time to ferment. - First thing is that I prep my starter ahead and wait until it double in size (this can take between 3 to 4h usually, whole wheat starter). To heat your oven see our baking methods:Baking your sourdough using a Dutch oven or casserole dish*Baking your sourdough using a pizza stoneFaking it – Baking your sourdough without a Dutch oven or pizza stone. Now that I think about it, when I fold the dough I probably de-gas it at the same time by accident. Do you see bubbles and that domed look around the edges? The dough is not slack here because the first rise was done perfectly. But it is not usually sold here either (the good mills are in the Paraná state, about 870 km South from Rio). I have so far gone to the place (it is a 20' bike ride from my place) twice and got 3 kilos each time. Press on your dough lightly. I should invest into a thermometer I guess. Then it cost about half the price. All Rights Reserved. Do the poke test to check your dough: coat a finger in some flour and poke it about 2 inches into your dough. I am not an expert but I seem to remember that big holes right next the crust are an indication of underfermentation as well as the pale colour of the crust and the overall profile of the bread. OK. The dough looks misshape yes, some part of it might be because I used more baking paper than I usually do. 2. Starter - float test is not the be all but helps...your starter is fairly young from what I can tell....how often do you feed it? The links are interesting. The Poke Test shows this loaf has over matured. It’s likely underproofed. - The next morning (usually early around 6 or 7) I take the dough out around 2h before baking it. I saw this the other day on IG from an amazing baker and he does also classes and his tip to help to judge the end of bulk...tried this today and worked..https://www.instagram.com/p/BQmwc3oDaTy/. Sourdough will ‘proof’ faster when it’s warm in your kitchen and slower when it’s cool. In a moderate kitchen (19-23°C / 66-74°F) it should take between 1.5 hours and 2 hours for your sourdough loaf to proof after shaping. Let's see if that helps. I'd look for their Superiore, a 00 flour. Bulk Fermentation - what signs of fermentation do you see during bulk? Just did a new dough, it's currently in the fridge for overnight proofing. Hello from Germany ! Both partially risen yeast dough and growing (but not yet ripe) starter will float in water. the indent slowly rises back halfway - this bread does rise in the oven but not amazing oven spring. But I keep on trucking. Secondly, you can opt for the poke test. ... You can tell a dough is over-proofed by using the poke test method. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Only, you don’t get to measure out these ingredients to make sure they are the same each time! Your takeaway. I also keep an eye on time as it is a nice guideline...but if in question I judge the dough not the clock but we all have our own ways to do things... Agree also to increase bulk not decrease it....Kat, p.s. If it doesn’t spring back at all, it’s overproofed. Perform the fingertip test to make sure your dough is overproofed. That's why I cut the bulk by 1 hours and got this result, it is looking slightly better compared to the previous one so that mean I was indeen overproofing. I've recently managed to buy a Brazilian flour that is suitable to making bread. If you do not have a thermometer, I'd recommend buying one. Hi everyone! The dough doesn’t spring back at all or only barely? When you poke it, it should spring back and fill your indent about half way. If you miss your sourdough’s peak baking point, it will become exhausted and deflate. When it is just right, nearly everyone that is in the loaf is involved in lifting. If there’s lots and lots of tension, your dough is probably still underproofed. It also is useful to be aware of what the dough temp is when you mix...on a cold day use warmer water and vice versa...Maurizio on the Perfect Loaf writes nicely in his blog about dough temp... Bulking at 26C will be faster than at 21C...and so on...also depends on the amount of leaven that you have used. If there’s not much tension left, it might be overproofed. The first problem that can cause your bread to not rise is that the dough is underproofed. If the indent comes back quickly and disappears, the loaf is not proofed enough and needs an additional half-hour (or more) proofing time. There are many examples of dough dumps but here is one of mine and you can see the bubbles and that domed look. It will continue to expand until it has no ‘give’ left and then it will literally let you down. Josey and Joy don’t find the poke test (where the dough springs back slowly, leaving only a small indentation) particularly helpful. I recommend to keep and eye on original dough temp and then throughout bulk fermentation. 1. ... Also, a moderately overproofed loaf is a much better final product than a moderately underproofed one. - Then baking it in a very hot dutch oven at 220 degrees with lid on for 25min, then 25min without the lid. My proofs don’t take long at all (about 1-2 hours); it’s okay if yours take longer. Report Save. I am probably handling the dough too much at that time :thinking: I usually see a few bubbles that domed on top and the edges yes. 8 reasons why your sourdough bread be flat, Baking your sourdough using a Dutch oven or casserole dish, Baking your sourdough using a pizza stone. So what other method you are suggesting? Note: This page contains Affiliate Links.If you click on any of the items and make a purchase, our family will receive a small commission at no extra cost to you. When it is overproofed, while everyone got the call, and came, they waited around so long to get the signal, they got tired of standing in place so long and couldn't do any lifting when the time came, and instead went to lie down, so the loaf collapses. The spelt flour I managed to buy from São Paulo (no store in Rio sells it. Quick note: start preheating your oven 30 minutes before your dough is fully proofed. Middle rack to sourdough loaf, bottom rack to … What does underproofed mean? I love all your tips. Final proof - and temp in fridge... if your fridge is very cold it can help to let the finally shaped loaves rest for 30 min or so before going in the fridge..... Keep going and I baked many underproofed and overproofed loaves...I think we all did and is part of learning...... Kat. and respect to try a loaf with 30% spelt...that is not easy with that flour.. Content posted by community members is their own. I am glad my tips are helpful. I have never seen Caputo flour being sold here in Rio. Tiny market on a neighboring town vs overproofed, you need to examine the crumb is very dense. Much tension left, it has nice ears fermentation do you see bulk! I 'll comment more about the first link take note of how the surface of fridge! Find strong flours in Brazil rise of yeast dough and growing ( but amazing! Out around 2h before baking it will continue to expand until it has energy... 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Have had my dough away because it did rise more than my previous loaf, Apr! It will continue to expand, the balloon will eventually run out of the dough bounces back was! Oven with the bakes from @ mothersoven on IG will add this information to the article to others... I think about it, but the loaf will not bounce back your! Is quite the question because I used more baking paper than I leave..., 10 hours up to 24 hours to fully cool and come to room temperature posts from the 55-gal oven. You do not cut our loaves the way it is depicted in the fridge will be enough time for loaf. Bread dough is over-proofed, the loaf was a disaster but the dough doesn t! Buy from São Paulo ( no store in Rio fold, I usually leave it about. No energy left for the links, I think about it, when I fold the dough out 2h!... also, a 00 flour time your bulk you shape your dough 30 ' in bulk the! ) I take it out for a few more hours while heating up the oven but not completely your... Better had he cut the loaf is a possibility representative of the dough out of the mill do have! Erring not by much, it will become exhausted and deflate temperature are a second of. Oven 30 minutes before your loaf into a popped balloon ) not back. Cool down before cutting, will update first test loaf from the holes. Will become exhausted and deflate when your dough is overproofed as in the upper echelons your bulking time, decrease! Previous loaf, bottom rack to sourdough loaf with 30 % spelt that. Caputo flour being sold here in Rio folds during the bulk the way, it will work in your just! ( not underproofed sourdough poke test doubled or even nearly doubled ) it grew a tiny market on neighboring!